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This recipe makes quite a quantity of extremely flavorful, delicately cooked chicken. You

can use it for Poached Chicken Salad make sandwiches

with it, or use it in other favorite recipes that call for cooked chicken. (You may want to halve the recipe, if you don't need quite so much.)


  • 2 frying chickens (3 to 3-1/2 lb each) (recipe can be split 1/2 on all ingredients)
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • Whole cloves
  • 1 onion
  • 1 tbsp low fat margarine
  • 1 tbsp parsley


  • Place chickens in a stewing pot. Add carrots and celery. Stick cloves into whole onion
  • and add to pot. Add margarine and parsley, then water to cover. Bring to a tremble and
  • cook 1 hour.
  • Cover pot with tilted top, then place pot in a sink of cold water. Repeat 3 or 4 times until
  • broth is cool. Let the chicken languish in the pot in the refrigerator overnight. Lift out
  • chicken and dejoint.

Categories: High Protein  Poultry 
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